RHUBARB NUT MUFFINS

Rhubarb Nut Muffins image

Provided by Pat Duran

Time 35m

Number Of Ingredients 18

1 1/2 c all purpose flour
3/4 c brown sugar,packed
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/3 c vegetable oil
1 large egg,lightly beaten
1/2 c buttermilk
1 tsp vanilla extract
1 Tbsp lemon zest, grated
1 c rhubarb chopped, about 4 stalks
1/2 c chopped walnuts
TOPPING:
3 Tbsp all purpose flour
2 Tbsp cold butter
1/4 c brown sugar,packed
1/2 tsp cinnamon
1/3 c finely chopped walnuts

Steps:

1. TOPPING: Combine the flour ,sugar, butter,nuts and cinnamon in a small bowl using a pastry blender or fork to blend until it forms small crumbs. Place in refrigerator until ready to use.
2. Heat oven to 400^. Fill muffin tin with paper liners or spray tin with non-stick butter.Set aside. In a small bowl combine the chopped rhubarb,walnuts and lemon zest and set aside.
3. MUFFINS: In a large bowl combine the first 5 ingredients. In a small bowl combine the oil, egg, buttermilk and vanilla. Using a wooden spoon stir wet mixture into the dry mixture JUST until moistened. Fold in rhubarb , walnuts and zest. Fill the muffin cups 2/3 full.Sprinkle topping over each muffin evenly. Bake for 5 minutes at 400^; then turn oven temperature to 350^ and bake for 20 minutes more or until tested done with a toothpick. Cool 10 minutes in pan before removing to a wire rack to cool completely.
4. NOTE: If using frozen rhubarb measure it first; then drain -but do not squeeze the juice from the rhubarb.